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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

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Monday, November 24, 2008

A scrumptious and super easy casserole of shrimp, rice, cream soups and The Trinity.

Shrimp Casserole

I absolutely, positively, without a doubt LOVE this casserole. So yummy - if you love shrimp, you will not be disappointed.

It's a very simple casserole using a little Trinity (onion, bell pepper and celery), some good andouille or smoked sausage, a couple of cream soups to make things easy, cooked rice and of course, shrimp. By using a package of frozen, already peeled and deveined shrimp, this comes together unbelievably quick. It is really a wonderful casserole that I hope you'll enjoy as much as we do.

Here's how to make it.

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Preheat oven to 350 degrees F. If the shrimp are already cooked and not raw, skip this first step. In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside.

Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the andouille to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through. Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been buttered or lightly coated with non-stick spray, toss bread crumbs with melted butter and bake at 350 degree F for about 20 to 30 minutes, or until bubbly.

Cook's Notes: Substitute crawfish for the shrimp. For a nice crunch, try this dish with panko bread crumbs. To make this dish Lent friendly, simply eliminate the smoked sausage.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Mary I made this tonight, made a substitution, went to the store and forgot the cheddar cheese soup, DUH, lol. I used broccoli and cheese rice mix. This came out wonderful, I really enjoyed. I've got a baby shower coming up for a friend of mine, I'm making this casserole and your cheese straws. Quick and easy! Delish

Ok, so I saw this recipe tonight and decided to make it. Oh My GOSH...it was delicious. I used Hillshire Farm Smoked Sausage that had Jalepeno already in it, I used Cajon Creole Seasoning 1/4 tsp, and a couple of shakes of Tapatio Sauce, it had a bit of a kick to it, but mannnnnn was it gooooodd. Definetly a keeper!!

Don't know if you still monitor these posts, but I make a very similar casserole using crawfish. I'd love to try your shrimp and sausage version for Mardi Gras. Do you think that instead of baking in oven, I could put everything in crockpot to heat through and then serve from?

Oh so sorry about that! This is one of my older posts from before I dreamed of having a dedicated food blog, so I need to go back and clarify the recipe a little better. Yes, you'll need a 9 x 13 inch or one that will hold about 2-1/2 to 3 quarts.

Hi Nicole! Afraid I'm not very knowledgeable on the topic of gluten free so I have no ideas - sorry! It's hard to keep up with all the dietary restrictions these days so I don't even attempt to address them & just leave it up to individuals to make adaptations. Wish I could help, but I just have no idea.

I make this EXACT same casserole with crawfish. It is ALWAYS a hit. And....if you need to take it to a lunch potluck at work, just dump it all in a crockpot on low when you get to work (instead of putting it in a baking dish) and 4 hours later you have a winner!!

Hi Katrina! I always make this recipe with rice, so unfortunately I haven't tested it with pasta at this point. I do have another similar seafood pasta casserole recipe that might be helpful. It's written for crawfish, but shrimp may be substituted. You'll find that recipe here. Hope that helps!

Wow Mary, this dish was a big hit for supper last night! I was told by everyone that" this is a keeper and make often". I did increase the shrimp and sausage to almost double and it wasn't too much lol. Instead of Andouille I always use Butterball smoked turkey sausage because my family really likes that sausage. I did brown the sausage separately but other than increasing the meat/seafood I followed the recipe exactly. Thank you for another delicious dish that I will definitely be making often! YUM!

Hi Sarah! I don't do a lot of intentional freezer meals, just leftovers sometimes, so I've not frozen this one, but here's what I would suggest. Prepare the entire casserole, except leave off the bread crumbs and don't bake it. Combine everything, let it cool and put in the casserole dish or foil pan. Double wrap the unbaked casserole with foil, then freeze. When ready to bake, uncover and let it rest at room temperature for 30 minutes, then bake, uncovered, at 350 for about 30 minutes, remove and sprinkle with buttered bread crumbs, return to the oven for about another 20-30 minutes or until bread crumbs are browned and casserole is heated through. Be sure to check it in the middle to make sure it's heated through. Hope that helps!

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The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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